City & Guilds
Level 3
QN: 601/3140/8
Curriculum Active
City & Guilds Level 3 Diploma In Professional Patisserie and Confectionery
Official qualification regulated by Ofqual, awarded by City & Guilds. Classified as a Vocationally-Related Qualification. Total guided learning hours: 384 hours.
Qualification Level
Level 3
Awarding Body
City & Guilds
Syllabus Units
9 Units
Guided Hours
384 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Exploring Gastronomy
Verified
Key Learning Objectives:
- Be able to understand the influences on eating and drinking culture
2
Produce biscuits, cake and sponges
Verified
Key Learning Objectives:
- Be able to produce biscuits, cakes and sponges
- Understand how to produce biscuits, cakes and sponges
- Be able to finish biscuit, cakes and sponges
- understand how to finish and evaluate biscuits, cakes and sponges
3
Produce display pieces and decorative items
Verified
Key Learning Objectives:
- Be able to produce display pieces and decorative items
- understand how to produce display and decorative items
4
Produce dough and batter products
Verified
Key Learning Objectives:
- Be able to produce dough and batter products
- understand how to produce dough and batter products
- Be able to finish dough and batter products
- understand how to finish dough and batter products
5
Produce hot, cold and frozen desserts
Verified
Key Learning Objectives:
- Be able to Produce hot, cold and frozen desserts
- understand how to produce hot, cold and frozen desserts
- Be able to finish hot, cold and frozen desserts
- understand how to finish and factors to consider when producing hot, cold and frozen desserts
6
Produce paste products
Verified
Key Learning Objectives:
- Be able to produce paste products
- Understand how to produce paste products
- Be able to finish paste products
- Understand how to finish paste products and the factors to consider when producing paste products
7
Produce petits fours
Verified
Key Learning Objectives:
- Be able to produce petits fours
- understand how produce petit fours
- Be able to finish petit fours
- Understand how to finish petit fours
8
Supervisory skills in the hospitality industry
Verified
Key Learning Objectives:
- Be able to apply and monitor good health and safety practices
- know the health and safety requirements of a professional kitchen
- Understand how to apply staff supervisory skills within a small team
9
The Principles of Food Safety Supervision for Catering
Verified
Key Learning Objectives:
- Understand the role of the supervisor in ensuring compliance with food safety legislation
- Understand the application and monitoring of good hygiene practice
- Understand how to implement food safety management procedures
- Understand the role of the supervisor in staff training
Regulatory & Verification Details
- Qualification Number (QN)
- 601/3140/8
- Regulated Status
- Available to learners
- Awarding Body
- City & Guilds
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Jun 2014